How to cook semolina in milk and water

There are legends about semolina. Everyone can tell any story from childhood with the participation of this cereal. And, as a rule, the named dish does not cause a big appetite and inspiration. However, if you have the knowledge: how much to cook semolina and how skillfully to do it, then the opinion about this culinary masterpiece will change for you.

Secrets and time of cooking semolina in milk

In fact, the taste of this dish depends entirely on the quality of the selected cereals and the freshness of the milk, as well as taking into account some subtleties in the preparation. Therefore, for the beginning it is better to choose a pan that is resistant to high temperatures and does not burn, and also has a thick bottom. We pay attention to the semolina itself, we buy homogeneous in color and with identical grains. And do not forget to check the shelf life of milk.

As for the ratio of cereal-milk, here it is necessary to observe the following proportion: for 200 ml of milk (1 tbsp.) We take 1 tbsp. l semolina Of course, you can deviate from this rule depending on your own taste preferences: you like thick or thin porridge. However, if you are still learning how to cook semolina perfectly, for now, stick with this algorithm.

Looking for the answer to the question: how much to cook semolina in milk for a child, you can resort to the method of its preparation and thus calculate. For starters, you need to bring the milk to a boil. Then it is necessary to stir the liquid and carefully pour a semolina in a thin stream. Do not stop at the same time! Add sugar, salt to taste. Now cook porridge no more than 5-7 minutes and remove from heat.

Thus, the preparation of semolina takes 5-7 minutes plus minutes for boiling milk. To the finished dish you can add fresh berries or fruits, nuts, dried fruits, jams, honey. Additional ingredients will decorate the taste of semolina and make each new batch special.

How much to cook porridge on the water?

The method and time of cooking porridge on water is not fundamentally different from the recipe for semolina porridge on milk. The only bright difference will be the calorie content of the dish, on the water it will become significantly less - 80 kcal per 100 g.

The ratio of liquid and cereals remains the same: at 1 tbsp. need to take 1 tbsp. l semolina If you like a thicker porridge, then take a little more cereal and vice versa. How to cook semolina porridge in time? First we take semolina and pour it into the pan, then pour warm water (it should not be hot) and bring the porridge to a boil. Add sugar and salt. And then cook for another 5 minutes, while constantly stirring.

As with the semolina in milk, to this, more dietary option, you can add a piece of butter, raisins, dried apricots, bananas, jam and other tasty ingredients.

The main question: what to do to avoid lumps?

From childhood, we remember that often semolina was accompanied by hateful rubber lumps, which completely discouraged appetite. And now the most important question in the preparation of semolina: how to get rid of them?

And the answer is really simple: so that the lumps do not spoil such a tasty porridge, you need to constantly interfere with it when cooking. That is, when you fall asleep semolina in boiling milk, you do it slowly, and without stopping everything is stirring.

There is another way not to get lumps, for this, slightly dampen the cereal with cold water and only then combine it with boiling milk or water.

You can also make a "grandmother's recipe": pour semolina not into a hot liquid, but into a cold one. And until the moment of boiling, intensively stir the future dish.

Now you know for sure: how much to cook semolina on milk and water, what are the subtleties in the preparation of this culinary delight and how to make it even tastier. And most importantly, you became aware of 3 secrets with which your semolina will not be spoiled by lumps. Enjoy your meal!